I managed to get my hands on a huge, whole deboned turkey breast and seeing that I’m trying everything out with my homemade guanciale, I decided to grill the breast, wrapped in guanciale over an open fire in a rotisserie basket.
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Continuing my Caribbean cuisine spree from Jamaican Pork with Pineapple and Banana and Jamaican Jerk Pork Tenderloin, I decided to make this Trinidadian pork curry. Packed with lots of green herbs it doesn’t make for the prettiest dish, but it’s surely very tasty and layered with flavours.
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As mentioned in the Jamaican Jerk Pork Tenderloin post, I recently got hold of some well-priced pork tenderloin and decided to create a couple of Caribbean dishes. This island style dish is very easy to make (15 minutes) and provides that sweet, rich and fruity flavours which are synonymous with Caribbean cuisine.
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We decided to have a shootout between Rogan Josh and Punjabi Tariwala Gosht and see which curry we prefer.
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Bourbon chicken is a bit of Cajun and Chinese cuisines mixed together. There are quite a variety of recipes for bourbon (or whiskey) chicken, but my aim was simplicity and a short preparation time as well as a good sauce with a hearty starch.
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I think even the Italians will not all agree on the origin of puttanesca, but most will agree that it originated in Naples in the mid-20th century. “Puttana” which translates to “prostitute” led to the theory that the sauce was invented in one of the many “bordellos” in Naples. The twist, which I add to this dish, is the use of guanciale instead of olive oil.
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Rancho is a dish typical of Portuguese cuisine and originates from the Trás-os-Montes e Alto Douro Province where “Trás-os-Montes” translates to “behind the mountains”. It is casserole-type of dish consisting mainly of beef, bacon, chorizo, garlic, chickpeas and pasta, although there are many variations on this. Rancho is a rich, hearty dish and should be enjoyed on cold, winter’s days with a good wine.
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This is a creamy and wholesome Italian dish which is very easy and quick to prepare. The dish is said to originate from western Sicily in the 19th century with English families, where Marsala wine is produced. A heavy French influence is also suspected together with American influence in the modern version. This will probably explain why Chicken Marsala is more popular in the Unites States than Italy these days. See this article.
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I got the inspiration for this dish by this Spanish recipe by Lauren Aloise, but I had to make quite a bit of changes as we are not so fortunate in South Africa to always get the produce our counterparts get in Europe – like Iberian pork cheeks for example. I also took the starch out of the dish and made a separate starchy dish to go with the main course.
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This recipe is based on the very famous Amatriciana dish, but because of the pasta purists out there, I’ll will refrain from calling it that. It contains all four the necessary ingredients for an authentic Amatriciana dish…and some more.
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